Chicken Saltimbocca

Saltimbocca translates from the Italian as “leaps into the mouth”, being so delicious. It is usually made with veal but in this case I am using chicken.  Marsala can be substituted with a medium sherry or a dry white wine. It is essential to use fresh sage as the aroma is irreplaceable. 

INGREDIENTS

2 skinless chicken breast fillets
8 fresh sage leaves
2 slices Parma/Serrano ham
Olive oil
Butter
Marsala wine
¼ pint chicken stock

METHOD

Flatten the chicken breasts a little with the palm of your hand.
Place 2 slices of ham flat side by side on a board
Lay 4 sage leaves on top  
Place one breast. Season with salt and pepper
Wrap the ham over and secure with cocktail sticks
Repeat 
Heat 1tbsp of oil in a pan
When hot place the breast seam side down
Fry for 3 minutes on medium heat
Turn over and repeat. 
Place inside a hot oven and roast for 10 minutes
Add the chicken stock to the pan
Bring to a boil then add 3 tbsp. of Marsala
Reduce by half and add a knob of butter for shine
Check the seasoning
Pour over the cooked breast
Serve with new potatoes and a green vegetable of your choice.